Real Recipes From Real Home Cooks ®

chicken a la king with crisp cheddar-cornmeal waffles

(2 ratings)
Recipe by
Diane Atherton

Chicken a la King is comfort food at its best. Serve this dish and it sure to be a hit!! Last year while shopping in Dillards in Montgomery, AL I came across this wonderful Southern Living Christmas Cookbook. It is a Special edition presented exclusively by Dillards for a fundraiser they were having. I have no regrets having purchased this cookbook. It has tons of wonderful recipes and this is one of them. It's been a year since I made this dish, with the holidays just around the corner, I'm pulling this recipe out again! This recipe makes a ton, freeze some for later.

(2 ratings)
yield 8 serving(s)
prep time 40 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chicken a la king with crisp cheddar-cornmeal waffles

  • 4 c
    chicken broth
  • 2 lb
    skinned and boned chicken breasts
  • 6 Tbsp
    butter, divided
  • 4
    red bell peppers, diced 1/2
  • 1 md
    onion, diced
  • 1
    (8-ounce) package fresh mushrooms, quartered
  • 1 tsp
  • 1/8 tsp
    ground red pepper
  • 6 Tbsp
    all purpose flour
  • 2 c
    whipping cream
  • 3 Tbsp
    dry sherry
  • 2 Tbsp
    lemon juice
  • salt and pepper to taste
  • 1 c
    all purpose flour
  • 1 c
    yellow cornmeal
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 tsp
  • 1 1/2 c
    (6 ounces) shredded sharp cheddar cheese
  • 1/2 c
    chopped toasted pecans
  • 3 lg
  • 1 c
  • 1 c
    club soda
  • 1/3 c
    canola or vegetable oil

How To Make chicken a la king with crisp cheddar-cornmeal waffles

  • 1
  • 2
    Pour broth in a dutch oven or stockpot; bring to a boil. Add chicken; reduce heat to medium-low, and cook, uncovered, 10 minutes. Remove chicken from broth; coarsely chop and set aside. Strain broth through a sieve into a saucepan; simmer, uncovered, over medium heat until reduced to 2 1/2 cups (about 10 to 20 minutes)
  • 3
    Melt 3 tablespoons butter in a large skillet over medium heat. Sauté red bell pepper and onion 4 minutes until tender. Add mushrooms, salt, and ground sauté 4 minutes. Remove from heat and set aside.
  • 4
    While broth continues to simmer, preheat waffle iron and cook waffles.
  • 5
    Melt remaining butter in dutch oven over low heat; whisk flour, dry sherry and lemon juice. Cook 3 minutes whisking constantly. Gradually whisk in reserved broth and 2 cups whipping cream; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
  • 6
    Add chicken and reserved vegetables to sauce. Cook over medium heat until thoroughly heated. Add salt and pepper to taste. Serve over Cheddar Waffles!
  • 7
  • 8
    Sift together first 5 ingredients in a large bowl. Stir in cheese and pecans. Combine eggs and next 3 ingredients gently stir into dry ingredients just until blended.
  • 9
    Spoon heaping 1 cup batter evenly onto preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and done. Repeat with remaing batter.
  • 10
    Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200 degrees until ready to serve.
  • 11
    NOTE: Waffles may be frozen in zip-top freezer bags and reheated in over or toaster oven.
  • 12
    GARNISHES: toasted sliced almonds, flat-leaf parsley.